- 8 ounces Safeway Fettuccine
- 3/4 cup Safeway SELECT Queen Olives Stuffed With Pimento
- 3 small Roma tomatoes, cored and chopped
- 1/2 cup slivered fresh basil leaves
- 1/2 cup Safeway SELECT Shredded Parmesan Cheese
- 3 tablespoons Safeway SELECT Extra-Virgin Olive Oil
- 2 (6 ounce) tuna steaks
- Salt and fresh-ground pepper
- In a 6- to 8-quart pan over high heat, bring about 4 quarts of water to a boil. Add fettuccine and cook just until tender to bite, about 10 minutes. Drain.
- Meanwhile, in a large, shallow dish, combine olives, tomatoes, basil, and 1/2 cup parmesan cheese. Gently fold cooked pasta with olive and cheese mixture and 1 tablespoon lemon olive oil; set aside.
- To a 10- to 12-inch nonstick frying pan over medium-high heat, add 2 tablespoons lemon olive oil. Cut each tuna steak into 2 equal pieces (about 3 ounces each). When oil is hot, add steaks, cover, and cook just until opaque in center (cut to test), 4 to 6 minutes total; turn steaks to brown both sides. Lay tuna on top of pasta and drizzle pan juices over all.
- Serve dish with extra parmesan cheese and salt and pepper to add as desired.